ppt课件-openhouse-foryourinformation.pptVIP

Fermented Foods at Home Lunch Learn 12 noon to 1 pm August 18, 2014 Audio Setup Click on the Audio Setup Wizard button in the Audio Video Panel. Click to talk. A icon by your name means your mic is on. 1 2 3 Click on the blue telephone icon in the Audio Video Panel. 1 Dial the telephone number and PIN provided. 2 Computer (VoIP) Audio Phone Audio Need Help with Today’s Program? Help Desk: 800-442-4614 Phone in to today’s program Toll: ?630-424-2356 Toll Free: ?855-947-8255 Passcode: ?6774570# Program will be archived: /safepreserving/ Resources Homemade Pickles and Relishes (UWEX) /safepreserving/ (see the Recipes tab) Step by step instructions for making genuine fermented dill pickles. Also Make Your Own Sauerkraut (UWEX) How Do I…Ferment /nchfp Tips on making fermented dill pickles, sauerkraut and yogurt. NEW – Making Table Wine at Home (Univ of California) - Making Homemade Cheese (New Mexico State Univ) Vegetable Fermentation Cabbage + Salt Sauerkraut Cucumbers Dill pickles Salt selects for the right kind of bacteria keeps the spoilage bacteria at bay Good bacteria convert sugar to lactic acid Over time, enough acid is produced to ensure safety a tangy flavor Fermentation traditionally took place in a ceramic crock. Now, many people use a food-grade glass or plastic pail, or you can even ferment in the jar. Do not use a metal container. A brine-filled bag is the best way to seal the crock or pail and keep the product from spoiling. Bacteria 68-72°F Making Sauerkraut at Home Sauerkraut is manufactured via a natural fermentation. The bacteria required for fermentation are already present on the cabbage at harvest. Use large, firm, freshly harvested heads for the best kraut (red or green). Napa cabbage or other loose-leafed varieties are not recommended. Shredding cabbage allows salt to draw out the juice (and sugar!) for successful fermentation. Salt is the only added ingredient (other than cabbage). The right amount